Low-FODMAP Ratatouille Garlic Bread Casserole, Gluten-free

Name: Low-FODMAP Ratatouille Garlic Bread Casserole, Gluten-free
Cook time: 25 min
Total time: 25 min
Cuisine: French
Ingredients: 1 medium eggplant (4 cups), chopped into bite sized pieces; 2 teaspoons salt, divided; 1 teaspoon freshly ground black pepper5 tbsp garlic-infused olive oil, divided (see my low-FODMAP recipe swap blog for tips on shopping for infused oils and why they are so perfect for low-FODMAP cooking flavors!); 3 tbsp olive oil; 1 medium zucchini, halved and seeds scraped out (about 1 cup); 1 red bell pepper, chopped; 1 (14.5 ounce) can diced tomatoes, no added high-FODMAP ingredients; 2 tbsp fresh thyme, chopped; 2 tbsp fresh oregano, chopped; 2 tbsp fresh rosemary, chopped; ½ cup white wine; 3-4 leaves of fresh basil, torn; 3-4 leaves fresh flat-leaf parsley, chopped; 4-5 ounces low-FODMAP, gluten-free bread, sliced; I like Udi’s gluten-free hamburger buns, a low-FODMAP sourdough baguette (for a non gluten-free version) or my low-FODMAP Potato Buns; FODMAP fact: Due to fermentation process, many sourdough breads are low-FODMAP (but do contain gluten), test for your tolerance; 1 cup grated Parmigiano cheese; 2 cups shredded Gruyere cheese or Swiss Cheese; Flaked sea salt, for sprinkling (optional)